Lemon-Mint Vinaigrette

Submitted by Bev I Am

"The sunny fresh flavors of tart lemon and cool mint combine to make a lively dressing that adds sparkle to salads made with steamed vegetables, potatoes or grains, such as couscous."

 

• Ready In: 10mins
• Ingredients: 8
• Yields: 0.75 cup

ingredients

• 78.78 ml fresh lemon juice
• 14.79 ml Dijon mustard
• 4.92 ml sugar
• 1 garlic clove, minced
• 78.78 ml extra virgin olive oil
• 78.78 ml chopped of fresh mint
• 0.61 ml salt, to taste
• fresh ground pepper

directions

1. Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended.
2. Drizzle in oil, whisking until blended.
3. Stir in mint, salt and pepper.
4. Note: Can be kept in refridgerator for up to 2 days.

Reviews

[shubbart]

I used this recipe in a watermelon salad. I toss chunks of watermelon with feta and this dressing. Because I am using feta with this particular recipe I leave out the salt since it is salty enough with the feta. YUMMY! Everyone loves it! I also use more garlic in this (2 large cloves) and in all recipes that require garlic because I love it so much.

 

[VegSocialWorker]

Fantastic. It was light and crisp and full of flavor. I used some mint oil that I had made. Used it on an orzo salad with feta cheese, cherry tomatoes, purple onions and cucumber. It was great, thank you. I will make this again.

 

[Rita1652]

I made this in a blender added an anchovie. This was wonderful and light, refreshing.I used it on a salad. The leftover will be going on couscous.

 

[932ninja]

Oh wow Bev!!!!! This is amazing! We had so much mint in the garden I was trying to find something new to use it with. This is soooooo awesome I could almost drink it! The ONLY thing I did different was add 4 cloves of garlic and doubled the recipe. This is amazing and I can't thank you enough!

 

[EmJoMay]

This recipe is fantastic!! We have a huge area full of mint, and I was at a loss as to what to make. This was refreshing, savory, simple...I have zero complaints! The only thing I changed was to use spicy brown mustard because we were out of dijon. It was so tasty that I, like hollyfrolly, also tried to marinate two chicken breasts in it overnight, but the flavor didn't quite come through. As a salad dressing, this is perfect!